Caramel Apple Sundae (Martha Stewart)

Caramelized Apples

  • 3 Granny Smith apples, peeled and cored, each cut into 12 wedges
  • 1 1/2 tablespoons fresh lemon juice
  • 3 ounces (6 tablespoons) unsalted butter
  • 2 1/4 cups sugar
  • 1/8 teaspoon salt
  • 3 tablespoons Calvados
  • 1 1/2 cup heavy cream, divided
  1. Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.

  2. Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.

  3. Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).

Cinnamon Icecream

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split and scraped, pod reserved
  • 5 large egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Salt
  1. Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover, and let cream mixture steep at room temperature for 1 hour.

  2. Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, cinnamon, and a pinch of salt in a large bowl. Add hot cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  3. Strain mixture through a fine sieve into a bowl. Discard vanilla pod. Set the bowl in the ice-water bath. Let cool, stirring occasionally, until cold, about 20 minutes.

  4. Freeze mixture in an ice cream maker according to manufacturer’s directions. Transfer to a large container, and freeze until firm, about 1 hour.

  5. Ice cream can be frozen for up to 1 week.

Pecan-Oat Crumble

  • 4 ounces (1 stick) unsalted butter, softened
  • 1/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 1 cup pecans, toasted and chopped
  • 3/4 cup old-fashioned oats
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • Salt
  1. Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. (Clumps should be close together.)

  2. Bake until golden brown, about 25 minutes. Let cool completely in sheet on a wire rack. Using your hands, break into small pieces.

  3. Crumble can be stored for up to 1 week.

To Assemble

  1. Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

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